Sausages with Mustard, Honey and Chopped Rosemary
Monkfish Wrapped in Bacon
Cut the monkfish into pieces about 2cm wide.
Cut each rasher into 2 or 3 pieces and use these to wrap the pieces of monkfish. Place, joint side down on a grill rack and cook under the hot grill for 5–8 minutes.
Serve with a herb dressing made by mixing 150mls mayonnaise in the processor with 1 tablespoon warm water, 1 chopped garlic clove and a bunch of basil.
Smoked Salmon with Herbed Cream Cheese
Tomato, Pesto and Goats’ Cheese Crostini
Using a small pastry cutter, if available, cut rounds from slices of white bread – you should get 4–5 rounds per slice.
Alternatively thinly slice a French stick. Brush with a little olive oil and toast in a hot oven for a couple of minutes. Mix together some freshly chopped tomatoes, chopped scallions and coriander, seasoning and a little olive oil.
Top each round of toast with ½ teasp. pesto, a spoonful of the tomato mixture and some soft goats’ cheese